fennel and lemon freekeh - Cook with Gem

Ingredients

• 1 large or 2 medium bulbs of fennel
• a knob of butter (around a teaspoon) or use rapeseed or olive oil
• 2 cloves of garlic, peeled and thinly sliced
• 2 teaspoons fennel seeds
• 200g (7oz) freekeh – I don’t bother to rinse mine but you are meant to
• 400ml (14oz) chicken or vegetable stock – homemade chicken stock makes this so much better, my recipe is here
• three quarters of a teaspoon of grain sea salt – use less if you’re not using homemade stock as commercial stock already has salt added
• half to a teaspoon freshly ground black pepper
• 1-2 lemons